a healthier take on a chocolate tart…. this is just as dark and decadent as if it were dark chocolate and double cream.
i make it then freeze slices for removing and indulging when the family “needs” to satisfy the sweet craving… (which is pretty much all the time, so i have to hide it too…………..) i love to serve it with coconut yoghurt.
this is super easy to make, the food processor does all the work for you!
ensure you plan ahead enough to soak the cashews for a day prior – this will activate the nuts as well as ensure a beautiful consistency for the filling.
use a 23cm Springform Pan
for the base
100g pecans
100g raw almonds
75g cacao nibs
10 medjool dates, pitted
3 tbsp coconut oil, melted (cooled)
for the filling
2 cups raw cashews (soaked in water overnight)
1/4 cup strong espresso
4 tblsp cacao powder
2 tblsp good quality cocoa powder (i use equagold, but increase the cacao powder if you prefer)
1 cup coconut milk
1/2 cup maple syrup
1/2 cup coconut oil, melted (cooled)
line your springform pan with baking paper as required.
for the base
place all ingredients in a food processor. blitz until it comes together. press into your spring form pan and put in the fridge to chill until the filling is ready.
for the filling
place all ingredients in a food processor. blitz until its nice and smooth. taste and make sure that the cashews have incorporated properly. it takes a while!
spread on the top of the base and return to the fridge.
remove from the fridge 10mins before cutting.
ReplicATE It. 